Low Carb Jammie Dodgers (Sugar-Free | Keto | Gluten-Free)
Jammie dodgers, a.k.a linzer cookies, are two buttery, shortbread biscuits sandwiching a homemade sugar-free jam filling. These low carb, sugar-free and gluten-free treats can be enjoyed any time of the year.
What Is A Jammie Dodger…
Jammie Dodgers are very similar to Linzer Cookies. Linzer cookies have a more “almond” taste in the biscuits layers, whereas a jammie dodger uses a classic, British vanilla-flavoured shortbread. They are one of my favourite childhood biscuits (cookies) that I couldn’t wait to make low carb.
What’s The Best Jam To Use?
Traditionally, raspberry jam or strawberry jam is the filling for these biscuits, but you can use your favourite flavour of sugar-free jam. I used my latest recipe Sugar-Free Jumble Berry Jam, but I have previously used Sugar-Free Strawberry Jam and Sugar-Free Blueberry Jam for the filling.
Alternatively, if you want a non-traditional sandwich cookie that still tastes amazing, sandwich these shortbread biscuits between:
Tips & Tricks…
This was not my first attempt making these treats. I have tried, and inevitably come short of success, many times. So I learnt a few tips and tricks along the way, which are:
- Don’t Over-Mix – Over-mixing the shortbread dough can result in tough and chewy biscuits (which you don’t want).
- Roll The dough – It’s best to roll the dough out before chilling it, as this step makes it easier to cut the cookies. The dough is a tad sticky, so it’s best to roll it out between two pieces of greaseproof (parchment) paper or silicone mats, to 3mm (⅛-inch) thick.
- Chill The Dough – This enables the dough to really absorb those buttery, sweet flavours, as well as preventing the shortbread spread out, during the baking process.
- Dust The Cookie Cutters – I like to dust my cookie cutter in a little coconut flour, to help prevent the dough sticking to it.
- Flat Spatula – You will need a flat spatula or palette knife to carefully transfer the shortbread onto the lined baking trays.
- Don’t Over-Bake – The shortbread needs to be very lightly browned. Once the edges start browning, that’s the cue to take them out the oven. They only need 8-10 minutes of baking time.
- Cool Completely – This step is crucial. If you add the jam too early, it will melt and the shortbread will end up softer than desired.
- Two Baking Trays – For the best results, line two bakings trays. One will be for the bottom layer of shortbread and one will be for the top. This is because they require slightly different baking times, due to one layer having a hole in the middle of them.
Quick Tip on The Perfect Cookie Cutter…
I have been wanting to make low carb, traditional British biscuits for a long time. And for Christmas, I received a selection of classic cookie cutters, one of which was a “Jammie Dodger” one. It’s great, I love it. However, it isn’t entirely necessary for this recipe. You can use a Linzer Cookie cookie cutter, or a 6cm/ 2½-inch cookie cutter (fluted or smooth) for the outside of the cookies, and a very small cookie cutter or piping nozzle, to cut out the middle of the top layer.
Side Note: Don’t throw away the cut out centres! Either re-roll them to form another biscuit, or bake them on a lined baking tray for 5-6 minutes, and enjoy mini shortbread bites. My kids devoured these in seconds.
- Unsalted Butter – I always use unsalted butter in baking, but if you only have salted butter on hand, then simply omit the salt in the recipe. Also, it’s best to always opt for good-quality butter, as the quality of the butter you use, ultimately affects the tastes of the shortbread.
- Powdered Sweetener – I have tried this recipe with granulated sweetener, and can tell you all that powdered sweetener is the way to go. I like to use Erythritol, but other great sweeteners options include Swerve & Monkfruit.
- Egg yolk – This recipe require 1 egg yolk for binding the ingredients together.
- Vanilla Extract – If you want to go for more of a Linzer Cookie taste, substitute this for almond extract.
- Jam – Use your favourite fruit-flavoured sugar-free jam, mine favourites include Sugar-Free Strawberry Jam, Sugar-Free Blueberry Jam or Sugar-Free Jumble Berry Jam.
Storing Jammie Dodgers…
These biscuits are best stored in an air-tight container, in the refrigerator for up to 2 weeks (if not devoured beforehand).
More Recipes You Might Like…
Low Carb Jammie Dodgers (Sugar-Free | Keto | Gluten-Free)
- 150g (1½ cups) almond flour
- 3 tbsp (21g) coconut flour
- 1/4 tsp salt
- 115g (½ cup) unsalted butter (room temperature)
- 40g (⅓ cup) powdered sweetener, plus extra for dusting
- 1 egg yolk
- ½ tsp vanilla extract
- 12 tsp Sugar-Free Jam to fill (options listed above)
- optional: ¼ tsp xanthan gum
- In a mixing bowl, combine the almond flour, coconut flour, salt and xanthan gum (if using). Set aside.
- In a separate mixing bowl, using an electric hand beater, beat the butter and powdered sweetener together, until light and fluffy (1-2 minutes).
- Beat in the egg yolk and vanilla extract.
- With the hand mixer on a low, mix in the dry ingredients, until just combined.
- Form the dough into a ball and roll it out between two pieces of greaseproof (parchment) paper, to 3mm (⅛-inch) thick. Refrigerate it for 30 minutes.
- Preheat the oven to 180ºC/ 350ºF and line two baking trays with greaseproof (parchment) paper.
- Use a Jammie dodger/ Linzer Cookie or 6cm/ 2½-inch cookie cutter, and cut out the biscuits. With half the cut-out biscuits, cut a hole in the center of them (this will be the top layer).
- Place the shortbread (with no holes in) on one baking tray, and the “holey” shortbread on the other prepared baking tray.
- Bake each tray for 8-10 minutes, until lightly browned around the edges.
- Allow them to cool completely.
- Once cooled, dollop 1 tsp of your desired sugar-free jam in the centre of the “bottom layer” biscuits.
- Dust the “holey” cookies with sifted powdered sweetener, then gently press them onto the jam layer.
- Serve & Enjoy!
Net Carbs: 1.8g
The nutritional information is an estimate, and will vary depending on what jam you use.
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.